Mushroom cappuccino with port bread sticks

Cappuccino:
500g fresh wild mushrooms
1 onion
2 tablespoons butter
1 stalk rosemary
500ml vegetable broth
pepper
muscat
250ml cream
250ml milk

Bread sticks:
10-15 shallots
1 tablespoon brown sugar
250ml port
1 stalk thyme
pepper
2 tablespoons butter
4 spring roll wrappers
1 egg yolk
oil for baking

Cut mushrooms into fine strips, and finely dice onion. Fry onions until translucent, add mushrooms and rosemary and brown. Add broth and simmer for 10 min. Season with pepper and muscat, add cream, puree, and pass through a sieve.

Slice shallots into 2mm x 2mm cubes. Melt brown sugar in a pan, add shallots, and saute a little. Deglaze with port, add thyme, and cook a little on low heat. When the liquid is nearly all gone, add butter and melt. Brush one side of the spring roll wrappers with egg yolk, then place port-shallot mix in a thin stripe on each, dividing evenly between wrappers. Roll each wrapper a maximum of two times into a tight, thin roll. Cut away extra wrapper, brush ends with extra egg yolk to close, then fry in hot oil.

Heat milk in a saucepan, and beat until frothy.  Pour soup into cappuccino glasses, overlay with milk froth, and serve with bread sticks.

Cheesy mustard chicken

4 chicken breasts
30g butter
2/3 cup sour cream
1/3 cup white wine
1T wholegrain mustard
1/3 cup romano cheese, grated
8 small mushrooms, sliced
8 small spinach leaves

Pan fry chicken in butter. Push aside, add cream, wine, cheese and stir until smooth. Move chicken into sauce, top with mushrooms and spinach, cover pan, simmer gently 1-2 min.

Source: no idea

Chinese chicken stir fry

Marinade:
2 tsp cornstarch
2T sherry
1T lemon juice
1T soy sauce
1T grated ginger
1 clove crushed garlic
chili

The rest:
chicken
1T sesame oil
1T oil
mushrooms
capsicum
onion
2T toasted sesame seeds

Mix together marinade ingredients, add chicken, marinate.

Slice the vegetables, then stir fry until cooked (but still crispy). Add chicken and marinade, stir fry until chicken is cooked (not too long). Sprinkle with sesame seeds, and serve.

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What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.

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Source: somewhere on the internets

Spaghetti squash with mushroom marinara sauce

Mushroom marinara sauce:
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper

Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.

In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.

Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.

How to cook spaghetti squash:

Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.

Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.

TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.

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What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad. 
What does the cook say? Easy, something different.

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Source (and a bit from here)

Onion, walnut and mushroom tarte tartin

4 onions
3 tbsp olive oil
200g/8oz chestnut mushrooms, halved if large
2 tsp light muscovado sugar
50g/2oz walnuts
100g/4oz blue cheese, such as Stilton, or vegetarian blue cheese
250g/9oz puff pastry

Heat oven to 200c/180c fan/gas 6. Peel the onions and cut each into six wedges through the root. Heat the oil in a large pan, add the onions, then gently fry for 20 minutes until softened and lightly coloured.

Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further five minutes. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.

Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 minutes until the pastry is crisp and golden. Cool for five minutes in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.

Can be prepared up to the baking stage a day in advance. To serve as a starter, make individual tarts in Yorkshire pudding tins.

Source